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Artichoke Spinach Lasagna
Artichoke Spinach Lasagna
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Delicious artichoke and spinach lasagna layered with noodles, sauce, mozzarella, and crumbled feta.
Ingredients:
  • cooking spray
  • 9 uncooked lasagna noodles
  • 1 onion, chopped
  • 4 cloves garlic, chopped
  • 1 (14.5 ounce) can vegetable broth
  • 1 tablespoon chopped fresh rosemary
  • 1 (14 ounce) can marinated artichoke hearts, drained and chopped
  • 1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry
  • 1 (28 ounce) jar tomato pasta sauce
  • 3 cups shredded mozzarella cheese, divided
  • 1 (4 ounce) package herb and garlic feta, crumbled
Instructions:
  • Preheat your oven to a toasty 350 degrees F (175 degrees C) and generously coat a 9x13 inch baking dish with cooking spray.
  • 1. Boil a pot of lightly salted water until it bubbles. Drop in the noodles and cook for 8 to 10 minutes until they are tender but still have a slight bite. Drain the noodles.
  • In a generously sprayed skillet over medium-high heat, saute onion and garlic until onion is tender-crisp, about 3 minutes. Add broth and rosemary, bring to a boil, then add artichoke hearts and spinach. Reduce heat, cover, and simmer for 5 minutes. Finish by stirring in the pasta sauce.
  • In the prepared baking dish, layer 1/4 of the artichoke mixture followed by 3 cooked noodles. Sprinkle 3/4 cup mozzarella cheese on top. Repeat layers twice more, finishing with artichoke mixture, mozzarella cheese, and a sprinkle of crumbled feta.
  • Bake covered for 40 minutes. Then uncover and bake for an additional 15 minutes until hot and bubbly. Allow it to stand for 10 minutes before cutting.

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